Slow-Cooker Chicken and Wild Rice Soup with Asparagus and Peas
Date: Sep. 21st, 2019 - 1:00 PM
Ingredients
2 tablespoons extra-virgin olive oil, divided
1¼ pounds bone-in chicken thighs, skin removed
7 cloves garlic, divided
6 cups unsalted chicken broth
1 medium leek, white and pale green parts only, sliced
1 large carrot, halved lengthwise and sliced ¼ inch thick
½ cup wild rice
1¼ teaspoons kosher salt
¾ teaspoon ground pepper
8 ounces asparagus, trimmed and cut into 1-inch pieces
1½ cups English peas, fresh or frozen (thawed)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
8 ( ½ inch thick) slices whole-wheat baguette, toasted
Preparation
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
- Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
- Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
- Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.
